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Basics · Recipe No. 319

Tomato Pesto with Colorful Pasta

A tangy, aromatic red pesto made with sun-dried tomatoes, pine nuts, fennel seeds and garlic, tossed with colorful naturally dyed pasta.

2 min read

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I received some pasta that came all the way from Lake Garda. It's incredible pasta, super colorful, and dyed naturally. I thought for a long time about how to prepare it. I didn't want the sauce to overpower this super colorful pasta, either in flavor or in ingredients. I wanted the sauce to be just an accompaniment, and a single color, so I chose a red tomato pesto, which I made not long ago, but this time it was a little more delicate and even tastier.

It turned out to be a wonderful choice. With this sauce, the pasta became even more colorful and totally delicious. The sauce is slightly tangy and very aromatic. You can really taste the lovely sun-dried tomatoes, the wonderful olive oil, the pine nuts, the fennel seeds, and the garlic, which doesn't overwhelm everything else.

Sun-dried tomato pesto

Sun-dried tomato pesto

The ingredients listed made about one 300 ml jar of pesto. I covered the rest of the pesto well with olive oil, and it's waiting in the fridge for another dish. It's just a shame I don't have any more of that delicious pasta :( On the other hand, you can also use this pesto as an accompaniment to meat and fish. It will be delicious!

Pasta with tomato pesto

Instructions:

Wash the tomato, cut out the hard core, and dice the tomato. Peel the garlic and chop it as well. Toast the pine nuts and fennel seeds in a dry skillet. Drain the sun-dried tomatoes lightly, place them in a tall container, and blend them with an immersion blender. Add the remaining ingredients, cover with olive oil, season with salt (not too much) and pepper, and blend, but not too much. Cook the pasta al dente and serve with the pesto.

Enjoy!

Source: Lust auf Genuss 02/2011